Packed with seasonal flavors and fresh ingredients, this delectable soup combines the richness of chicken, vegetables, and the sweetness of roasted corn, with the warmth of fragrant herbs, all beautifully blended to create a symphony of flavors.
2cupsgrated cheddar cheesecan substitute reduced fat or dairy free cheese
Instructions
In a saucepan, stir the onion, zucchini, parsley, basil and butter on medium heat until vegetables are tender.
In a separate pan on medium heat, place the corn and cook on medium heat until grilled. Stir occasionally. Continue cooking until corn is grilled. Alternately you can grill the corn under a broiler too.
Add in the flour, salt and pepper and continue to stir until combined. Slowly add in the vegetable or chicken broth and the lemon juice and stir until mixed. Bring the mixture to a boil for two minutes, or until mixture thickens slightly.
Add in the tomatoes, milk, and grilled corn. Bring the mixture to a boil. Reduce the heat to medium low, cover and stir in the cheese and chicken Allow cheese to melt before serving. Stir to combine the cheese.
Notes
Store leftover soup in an airtight container in the refrigerator for several days. Reheat. Do not freeze soup, as it may separate.